These s'mores cookies are irresistibility delish with chocolate chips, graham crackers and melty marshmallows throughout. No campfire needed!
Servings: 16 cookies
- 1 ½ cup oat flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 egg at room temp
- ¾ cup coconut sugar
- 3 Tablespoons dairy-free milk of choice I used almond milk
- 3 Tablespoons melted coconut oil
- ½ teaspoon pure vanilla extract
- ½ cup chocolate chips I used Lily’s
- ½ cup mini marshmallows (use can use vegan mini marshmallows)
- ½ cup chopped/crushed graham crackers
Preheat oven to 350°F and line a baking sheet with parchment paper.
Combine flour, baking soda, baking powder and salt in a large bowl.
Combine egg, coconut sugar, milk, oil and vanilla in a medium bowl.
Stir the dry ingredients into the wet.
Gently stir in the chocolate chips, marshmallows and graham crackers.
Using a medium cookie scoop, place dough onto a greased (or parchment lined) baking sheet. Add a few extra chocolate chips and graham crackers on top to make the cookies look pretty.
Bake for 10 minutes until golden brown.
Let them cool for at least 15 minutes, during which time they will firm up. Transfer to a wire rack to cool completely and enjoy!
Serving: 1cookie | Calories: 148kcal | Carbohydrates: 24g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 135mg | Potassium: 34mg | Fiber: 1g | Sugar: 11g